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RECIPE: Roast Chicken with Peanut
Coconut Sauce
CATEGORY:
Poultry
COUNTRY: Thailand
SERVES: 4
INGREDIENT: 1.5kg roasting chicken,
Sauce: 1 onion, 2 gloves garlic & 1 tablespoon all roughly chopped, 4
red chilies, 6 tablespoons roasted peanuts or peanut past, 1 tablespoon
sugar, 2 tablespoons fish sauce, 1 teaspoon shrimp paste, 1 tablespoon
vegetable oil, 1 cup coconut milk.
DIRECTION: Place chicken on rack in a
bake dish and roast at 180°C ( 350°F ) until tender ( 1 1/2 - 2 hours
). Prepare sauce ingredients during last 15 minutes of cooking. In a food
processor or a motor, make a paste from onion, garlic, lemon grass,
chilies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste
in vegetable oil, in large saucepan, then add coconut milk. Stir well and
let simmer for 5 minutes until sauce thickens. Place chicken in sauce pan,
cover with sauce and
let simmer 3 minutes, but careful not to break up
the chicken.. Place on serving plate cover with more sauce and
garnish
with chili rings and coriander springs.
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